Garlic Ginger Shrimp & Vegetable Stir-Fry

Ingredients

• 1 lb. shrimp, peeled and deveined
• 2 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots)
• 2 cloves garlic, minced
• 1 tsp. fresh ginger, grated
• 2 Tbsp. olive oil, divided
• salt and pepper to taste

Sauce

• 2 Tbsp. soy sauce
• 1 Tbsp. honey
• 1 cup chicken stock
• 1 tsp. rice vinegar

Preparation

1. Prepare rice according to package or using a rice cooker. If using a rice cooker, start the rice before preparing the stir-fry so it’s ready when the dish is finished.
2. Heat olive oil in a large skillet or wok over medium-high heat. Season shrimp lightly with salt and pepper and cook until just opaque and lightly golden, about 2 minutes per side. Remove shrimp from the pan and set aside.
3. In a small bowl, whisk together chicken stock, soy sauce, honey, and rice vinegar. Set aside.
4. Add garlic and ginger to the same pan and cook until fragrant, about 30 seconds. Add vegetables and cook, stirring frequently, until crisp-tender, about 6–8 minutes.
5. Return shrimp to the pan, add the sauce, and toss to coat. Cook for 2–3 minutes, until everything is warmed through and lightly glazed. Serve immediately over rice and enjoy with a glass of J. Lohr Arroyo Vista Chardonnay.